Polignano carrot, béarnaise sauce, and oyster leaf

Barbecued white asparagus

“Centofoglie di Rutigliano” artichoke, gold, and walnuts

Rice, wild fennel tops, goat cheese, and seaweed

Yellow turnip tagliatella, samphire, capers and raisins

Ruote pazze pasta with smoked manteca and Acquaviva red onion

Red chicory from Martina Franca, liquorice, and sweet potato

Savoy cabbage with three peppers

Goat’s milk soup with strawberry and pepper

Strawberry meringue with cream

Baked cheesecake with sweet and sour strawberries

160 Euro